Process of precooking leguminous food products



De.27,1938. W.J.Ro|3||\1501-1v 2,141,364

PROCESS OF PRECOOKING LEGUMINOUS FOODPRODUCTS Original Filed March 3, 1936 DSBTEHEED Wme SuPPLY JZ l 5" SEED ELEvA-ro v y v WAfrESoFTENE j i Macarena-rma /3 SDF-r Wn're TANKS Fon Comune Dreamw@ lo l y /7 CoNmTlomNe f7 SclzEI-:N J v HEATING com Lmulo l -J l V s Coombs@ BATCH I 'Bama OvENS /f/ (Qt Cookmq 4lamp.)

Vncuum Draven /IIZ swam A F 1- /lu PEECSED Soup Powozra /j Jiu Pump PAcnEra fl' h/Azrf'J/a/A/sa/V Patented Dec. 27, 193s PROCESS OF PRECOOKING LEGUMINOUS FOOD PRODUCTS.

Walter J'. Robinson, Ann Arbor, Mich., assignor of one-third to Charles H. Stocking and onethird to Carlos A. Reading, both' of Ann Arbor,

Mich.

Application March 3, 1936, Serial No. 66,902

` Renewed May 4, 1938 13 Claims.

the nal product. These defects are imparted to the vegetables due to the manner in which they are cooked and dried. y

Most of the existing processes cook the seeds under steam pressure in a pressure cooker. Inasmuch as individual batches of the seeds vary as to the length of time necessary for their cooking, they should be inspected from time to time during the cooking'period. However, cooking under steam pressure does not permit .such inspection. In view of this, batches of seeds are often destroyed by improper cooking. y

In most of the prior processes the precooked seeds are dried by passing acurrent of Warm air over them. The ultimate result of such drying is that the outside of the seeds dry rst, 2@which 'causes the seeds to crack and shrivel,

thereby giving them an unappetizing appearance. Y

Furthermore, no attempt has heretofore been made to prevent the breaking or shiveling of the" Vseeds or to improve the outward appearance thereof, such' as for instance by the use'of a conditioning agent.

One of the objects of my invention is to overy come the undesirable characteristics of precooked leguminous products prepared according to the existing processes. y f

Another object of my invention is to provide a process for precooking leguminous products which can be easily and Acheaply carried out.

40'r A still further object of my invention is to provide a process for` precooking leguminous( products in which the products can be readily inspected during the cookingV stage. v Y Y Yet another'object of my invention is topro- 'vide a process for precooking leguminous seeds whereby the products will present the approxi-A mate outward appearance of raw seeds.

A still'further object of my invention is to pro- V0vide a process for precookingr leguminous products in which a suitable conditioning agent is employed for improving the characteristics' of the precooked: products.

ver. another object off my invention-is to proa 55:;'vide a process forV precokingleguminous'prodi ucts in which acaramel solution is used as a conditioning agent for the products.V

A still further object of my invention is toprovidel pre-cooked leguminous food products which l can be prepered for table use in from fteen to 5 twenty-live minutes time. l

In" order to make my invention `more clearly understood, I have diagrammatically shown in the accompanying drawing the steps for carryingY the same into practical effect Withoutl limitingV the improvements in their useful applications'to the particular procedure which, for the purpose of explanation, has been made the subject of illustration. Y A

For the purpose of simplicity of description, I 15 shall describe my process as applied vto navy beans, it ofcourse bein'gfunderstood that any other naturally occurring seeds can be prepared in a similar manner. v

In carrying out my process, the raw dried beans are conveyed from a suitable storage bin l'by means of a seed elevator Zto maceratingor soaking' tanks 3. The cold water necessary for the maceration of the beans is supplied from a source of water li.

The quantity of water used for the-macerating step issuch as to completely cover the beans and leave a layer of water above them. I have found that better results are obtained When water in excess o f the amount necessaryV for causing the beans toV swellto their maximum size after'soaking for'therequired length of time is used.

` The beans are left in the macerating tanks for a period of from ten to twelve hours at ordinary room temperature. This lsoaking of the beans serves to sWell and soften the beans and thus better preparethem for the subsequent cooking.

The beans are thendrained of the Water by passing them to a suitable draining screen or the like i9. It Will be readily appreciated that the beans are 'now ready fory the cooking operation.

yI prefer thatY the Water used for the cooking step be distilled Water or water having the greater portion of its naturally occurring solid constituents removed by an appropriate method of softening.

For example, Water from the supply source s is subjected to a softeningstepina conventional other suitable heating apparatus 1. Itshould be 1n processes where such a conditioner is not used.

noted that the water is heated before the seeds are introduced therein. A Y

A conditioning solution is also introduced into the cooking water prior to the immersion of the seeds therein. As a conditioner I employ an acid-fast caramel solution of not more than 1 percent. I wish it to be understood that this solution does not inuence the flavor of the beans in any perceptible degree, but prevents their cracking or Vshrivelling when dried.

The caramel is preferably prepared from sucrose of either the beet or cane variety. I-Iowever, other sources of sugar maybe employed.

The caramel solution is made by using ammonium sulfate and hydrochloric acid in small quantities in the sugar solution which is caramelized by means of an oilbath at a tempera--HV ture of from 180 to 200 C. Y

While I have described the preferred caramel conditioning solution, it is of course to be understood that other caramel solutions may be used. I have found that the addition of the acid-fast caramel solution greatly improves the physical condition of the beans upon drying. The beans do not shrivel or crack as much as they would Furthermore, this conditioner assures a stable color to the nished products when they are recooked for consumption.

While I have shown the conditioner as being introduced into the cooking water prior to the immersion of the seeds therein, the conditioning solution can be added at other desirable points, such as during the cooking. After the caramel solution and the boiling water have been introduced into a suitable cooking pan or the like 8, the beans are then introduced therein.

Suncientcooking water is employed in. each pan so that at no time during the cooking oper-- ation will the water line in the pan fall below the surface of the beans.

The beans are placed in ne mesh wire containersthe same Asize as thecooking pans for the cooking step.

The pans holding the beans and the cooking solution are then placed in baking ovens II for cooking. Everyeiort should be used to prevent cooling of the ovens at the time the batch is placed in them. Y

The beans are kept in the ovens from one and a half to two hours at a temperature ranging from 175 to 200 F., at the end of which time the beans are properly cooked. It is believed apparent that the time of cooking and the temperature ranges will vary with the particular batch being cooked. However, the containers can be readily inspected at all times during the cooking and the danger ofY improper Vcooking is thereby reduced to a minimum. V Y

Afterhthe beans have been cooked, .they are drained'ofV the hot water by removing theV fine mesh `containers from the pans and the containers are then introduced into suitable vacuum driers I2. The Vacuum driers should operate at about 28 inches of vacuum-and ata temperature of from 100 to 110 F. The degree of vacuum is to be sufficient to prevent the beans from cracking, breaking or shrivelling and will allow them c to remain at a temperature so low that the surfaces will not harden by the heat and the inside moisture will then Vbe prevented from escaping.

,The beans are kept in the vacuum drier until they are nally desiccated to aV moisture content of approximately 12 to 14%. f f

After the beans have been dried, there is pro- Vduced a precooked product which has virtually 1 tainers.

In the event the beans vare to be used as a base for soups'or the like, theyare removed to a suitable grinding apparatus I6 where'they are ground into a powder.V The' powder may then be 'put up in suitable packages in Va packing apparatus I1 for use by the consuming public. Y

The beansV can d It will, be appreciated from the foregoing that precooked leguminous products prepared according to my invention will possess the Voutward characteristics of the raw seeds. Moreover, the employment ofthe caramel conditioning solution will prevent the cracking or shrivelling of the product and thereby assure an appetizing nal product. Furthermore, the leguminous food products can be prepared for table use in from fifteen-to twenty-ve minutes. The seeds can be either marketed whole or else ground into a powder which makes an excellent base for soups VVor the like.

While I have shown and described the'preferred embodiment of my invention, I wish it to be understood that I do not coni-lne myself to the precise details of procedure herein set forth, by way of illustration, Vas it is apparent that many changes and variations may be made therein, Yby those skilled in the art, without departing from the spirit of the invention, or exceeding the scope `ot the appended claims.

1. A process `for the preparation of precooked leguminous food products which consists in macerating the products in'watenremoving thewater and adding a caramel solution prior to the cooking of the products. Y

f 2. A process for the preparation of precooked leguminous food products which consists in macerating the products Vfor approximately twelve Yhours in water, removing the water, adding a caramel Vsolution to the products and cooking the products for approximately two hours.

3. A process for, the preparation of precooked Vleguminous food products which consists in macerating the products in water for approximately twelve hours, removing the water, adding a caramel solution to the products and cooking the Yproducts at approximately 175 F. for from one and a half to two hours. Y v, Y Y

Y 4. A process for the preparation of precooked leguminous food products which consists in macerating the products in water for from ten to twelve hours, removing the water, adding an acidtion of caramel in Vwater tothe products and cooking the 'products'. at approximately 175 F.

rior from one and ahalf to two hours.

Y 6. A process for the' preparation of precooked Vleguminous food products whichconsists in mac- Y erating the products in water for from tento twelve hours; removing the'water. adding a cook- 75 fast caramel solution to the products and cooking solution of water and an acid-fast caramel to the products, cooking the products at approximately 175 F. and drying the products in a vacuum.

7. A process for the preparation of precooked leguminous food products which consists in macerating the products in water, removing the water,

` adding a caramel solution to the products, and

cookingr the products from one and one-half to two hours.

8. A process for the preparation of precooked leguminous food products which consists in macerating the products in water for from ten to twelve hours, removing the water, adding a cooking solution of water and an acid-fast caramel to f the products, cooking the products at approximately F., for from one and one-half to two hours, and drying the products in a vacuum.

9. A process for the preparation of precooked leguminous food products which consists in macerating the products in water for approximately twelve hours, removing the water, adding a caramel solution to the products and cooking the products at approximately 175 F. to 200 F. for from one and a half to two hours.

10. A process for the preparation of precooked leguminous food products which consists in macerating the products in water for from ten to twelve hours, removing the Water, adding an acid-fast caramel solution to the products and cooking the products at approximately 175 F. to 200 F. for from one anda half hours to two hours.

11. A process for the preparation of precooked leguminous food products which consists in macerating the products in water from ten to twelve hours, removing the water, adding a weak solution of caramelin water to the products and cooking the products at approximately 175 F. to 200 F. for from one and a half to two hours.

12. A process for the preparation of precooked leguminous food products which consists in maoerating the products in water for from ten to twelve hours, removing the water, adding a cooking solution of water and an acid-fast caramel to the products, cooking the products at approximately 175 to 200 F. and drying the products in a vacuum.

13. A process for the preparation of precooked leguminous food products which consists in macerating the products in water for from ten to twelve hours, removing the water, adding a cooking solution of water and an acid-fast caramel to the products, cooking the products at approximately 175 to 200 F. for from one and one-half to two hours, and drying the products in a vacuum.

WALTER J. ROBINSON. 

